Quinoa is really versatile, have it hot or cold with veggies or meat, in soups, and on salads. Along with versatility, it is packed with nutritious qualities:
- Fat (but no saturated fat)
- Magnesium and Iron
- All 8 essential Amino Acids!
This explains why the Inca’s called quinoa Chisaya Mama- “Mother of all grains”…or at least we think
This makes quinoa great for vegetarians and also for people who have wheat allergies. Quinoa looks like a grain but is actually a seed, in the same family as beets, spinach, and chard.
Here’s the quinoa I buy:
This recipe calls for black beans. I buy the dry ones in the bag and cook them. You can soak the beans over night and boil the next day. I also found a great method on www.thekitchn.com:
- Preheat oven to 325
- Use a clay pot or any dish that is oven safe and has a top
- Fill the dish with water to about 1″ above the beans
- Add salt and bake for 75 minutes
- Cook in extra 15 minutes increments until done
I cooked 1 cup of dry quinoa per instructions on bag (makes 3 cups cooked quinoa so you be the judge if you need more or less)
While that was simmering I chopped the following ingredients:
- Red Onion
- 1 Yellow Bell Pepper (You can use any color)
- 1 Tomato
- Chopped fresh Cilantro
- 1 Lime – cut in half and used for juicing
I put the chopped avocado in a bowl with the lime juice
When quinoa is done add the black beans, chopped vegetables, avocado and lime juice, cilantro, salt and pepper.
Done. I stored this in my fridge for a few days and ate for a snack or lunch